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Homemade Vanilla Ice Cream

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A creamy and nostalgic dessert that evokes memories of summer days, perfect for any occasion.

Ingredients

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean (or 2 tsp pure vanilla extract)
  • 4 large egg yolks
  • A pinch of salt

Instructions

  1. Combine heavy cream, whole milk, and granulated sugar in a medium saucepan. Heat over medium until hot but not boiling.
  2. Split the vanilla bean and scrape out the seeds, adding both seeds and pod to the saucepan.
  3. Whisk the egg yolks with a pinch of salt in a separate bowl until pale and thickened.
  4. Gradually pour hot milk mixture into the egg yolks, whisking constantly to temper.
  5. Continue adding remaining milk mixture while whisking until combined, then return to the saucepan.
  6. Cook over low heat, stirring constantly until custard thickens slightly (about 170°F / 77°C).
  7. Strain custard through a fine-mesh sieve into a clean bowl.
  8. Cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
  9. Churn chilled custard in an ice cream maker according to manufacturer’s instructions.
  10. Transfer to an airtight container and freeze for an additional 4 hours or until firm.

Notes

Ensure your ice cream maker is properly chilled before use and whisk continuously while cooking to prevent curdling.

Nutrition

Find it online: https://yummyfirst.com/vanilla-ice-cream-at-home/